Now there is no point in making this classic dish unless you have a real gigot – and a real leg of mutton must be from an animal at least four years old, and preferably from my friend
Put the gigot in an oval-shaped pot, cover with water and bring to the boil very slowly. Skim the fat off the top. Chop the vegetables and add to the pot. Boil for about 2 hours.
Meanwhile, make the sauce. Melt the butter, add the flour and stir to a creamy paste. Pour in the warm milk and whisk until smooth. Now add about 5 fl oz (
To serve, garnish the mutton with slices of carrot. Pour the caper sauce over the joint and surround with the boiled vegetables. Mashed turnip or cauliflower makes a delicious accompaniment.
© 1988 Keith Floyd estate. All rights reserved.